It's so easy to make. Ever since I grew my own pumpkins, I won't go back to canned pumpkin.
I grow what I call a Fairy Tale pumpkin. They are flatter and not so round, orange, but a dull orange and they're so sweet! I plant them in the spring time and have pumpkins in the fall. They even stay firm through winter, in the house. So not only do we have these great flavored foods, they fit in with fall decor!
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (15-ounce) can solid-pack pumpkin or 2 cups pure pumpkin
Preheat your oven to 350°F.
Spray a bundt pan with non-stick spray. Set aside.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.
- 1 package (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup pumpkin (canned or cooked and pureéd)
- 4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
Cheryl @ Pickle Creek Ranch